White sauce or béchamel sauce

Easy and foolproof!

Who never messed up a white sauce? Also called bechamel sauce. Come on! Don’t be shy, raise your hand. We all once messed up that sauce, me the first. Since I have tested and approved this sauce, I always make this one. She’s not tasteless, things that I reproach a lot with the other recipes. I can hear you saying, but what is the difference with the other recipes? Well in this recipe, I don’t use only milk but also vegetable or chicken stock. It certainly brings more taste to the sauce, and you will never come back to your old recipe after tasting this one. I promise.

30g of butter
30g of flour
40cl of milk
10cl of vegetable or chicken stock
Nutmeg
Salt and pepper

In a saucepan, melt the butter. Add the flour and mix well until you have a consistent base. Cook few second until it’s light brown.

Pour de milk and the stock, let it cook and constantly mix with a whisk, count between 5 to 10 mins until you have a thicker sauce.

Salt and pepper, add a little bit of nutmeg. Mix, she’s ready to be served.